Mini spinach muffins for fussy eaters

https://pin.it/6tWHE6N By whiteblankspaceblog Mini spinach muffins for fussy eaters Cook time: 30 min Servings: 1 Ingredients * 1 cup fresh baby spinach * 1 egg * 1/2 cup milk I used whole milk * 1/4 cup avocado oil * 1 tsp vanilla extract * 1 cup all-purpose flour * 1/2 cup coconut flakes unsweetened * 1/3 cup sugar * 2 tsp baking powder * 1/2 tsp salt Instructions 1. Adjust oven rack to upper-middle position and preheat to 375 F. 2. In a high-speed blender, blend spinach, egg, milk, oil, and vanilla extract. 3. Mix flour, coconut flakes, sugar, baking powder, and salt in a bowl. 4. Gently mix the wet ingredients and dry ingredients using a rubber spatula. Don’t over-mix. 5. Spray a mini muffin tin with a baking spray such as Baker’s Joy. Using an ice cream scoop, divide batter into muffin cups. 6. Bake for about 13 minutes. 7. Let the muffins cool in the tin for 5 minutes before transfer to a wire rack. If freezing, freeze in a single layer until solid and then transfer to a freezer-safe bag. Note: you can substitute coconut flakes with 1/4 cup of almond flour.

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% Daily Values based on a 2,000 calorie diet

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